If you are partial to sweet potatoes (as I am), substitute them for pumpkin. From The Lady & Sons Savannah Country Cookbook and then updated from her Kitchen Classics to include 2 more eggs (original recipe just called for 3 whole eggs, separated).

Ingredients

8 serv.

cup finely chopped pecans1⁄3
cup brown sugar, plus↗1⁄3
plus
cup brown sugar, divided↗1⁄2
divided
tablespoons butter, softened↗2
softened
(9 inch) unbaked pie shells↗1
whole eggs↗3
eggs, separated↗2
separated
cup canned pumpkin↗1
cups heavy cream↗1 1⁄2
cup dark rum↗1⁄4
teaspoon salt↗1⁄2
teaspoon ground cinnamon↗1
teaspoon ground cloves↗1⁄4
teaspoon ground ginger↗1⁄4
teaspoon ground mace (optional)1⁄4
(optional)
tablespoons granulated sugar↗2

Step-by-step instructions

1
Preheat oven to 400°F.
2
Blend pecans with 1/3 cup brown sugar and softened butter.
3
Press gently with back of a spoon into bottom of unbaked pie shell.
4
Blend all remaining ingredients except egg whites and granulated sugar.
5
Pour into pie shell.
6
Bake for about 50 minutes.
7
Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
8
Return to 425°F oven just to brown meringue.
9
Chill and serve cold.

Source: food.com

Original recipe ↗

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